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148
Mayonnaise
Ingredients: 1 egg yolk, 1 tablespoon mustard, 1 teaspoon white wine
vinegar, 250 ml oil (sunflower, olive or half and half of each), salt, pepper.
Attention: all the ingredients must be at room temperature.
Put all the ingredients except for the oil in the bowl. Fit the balloon whisk
and lid. Start at speed 1 and begin to pour the oil in a thin trickle. After
10 seconds, increase to speed 7, and continue to add the oil little by little.
Once you have added all the oil, run the appliance for another 30 seconds.
NB: Keep refrigerated and consume within 24 hours.
Chantilly cream
Ingredients: 250 ml very cold liquid crème fraiche*, 50g icing sugar.
Put the cream and icing sugar in the bowl. Fit the balloon whisk and lid.
Run the appliance at speed 3 for 2 minutes and then at speed 7 for one
and a half minutes.
* liquid creme fraiche is not available in all countries.
For the UK only: Use 300 ml well chilled double cream and 35 g icing
sugar. Place the cream and icing sugar in the bowl. Fit the balloon whisk
and lid. Whip on speed 4 until it forms firm peaks (takes about 2 to 3
minutes).
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